Mussels with Aïoli delicate and oceanic

1 Scrape and wash the mussels, open them in a pot with a little water over high heat, stir the pot from time to time, and drain them.
Prepare the aioli:

2 Peel the garlic cloves, cut them in half, remove the germs, press them through a garlic press.

3 In a bowl, put the garlic, egg yolk, mix and let rest for at least 1 minute.

4 While stirring constantly with a wooden spoon, add the oil little by little.

5 Finish with a whisk (hand whisk), the aioli must be extremely firm.

6 Add the lemon juice, salt, pepper.

6 Remove the mussels from their shells.

7 In a shallow dish, mix the still warm mussels and the aioli.

8 Serve immediately
** You can add chopped fresh herbs to the aioli, and/or very small croutons still hot, according to taste
** To be served as an appetizer or with toothpicks for an aperitif